Lightly beat 2 of the eggs with half the chives, parsley and basil. Season with salt and pepper to taste.

Heat 1 tablespoon of the butter in an 8-inch omelette pan or skillet over high heat. When the butter stops foaming, pour in the beaten eggs. With the flat side of a fork, stir the eggs lightly while shaking the pan gently back and forth. When the eggs have set to the desired consistency, tilt the pan to fold or roll the omelet. Tip it onto a warmed plate and put in the oven to keep warm while you prepare the second and third omelettes, using the remaining ingredients.

Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?